Indu Narayan is the author of several books on cookery, embroidery and tailoring. She is also a columnist, drama artiste of All India Radio and a television hostess.

This recipe was taught to me by my late paternal grandma. With her help I started making this recipe when I was in class 10. It's really tasty and worth a try.

Cooking instructions

Boil gooseberry with a little water and salt. When it cools, remove the seeds. Dry roast asafoetida and crush to a powder. Add asafoetida powder and fenugreek powder to the gooseberry. Heat oil in a pan and add red chilli, mustard seeds and fenugreek seeds. When it splutters, add gooseberry mixture. When it starts to boil, turn off the gas.

What you need

Gooseberry: 2 cups

Salt: to taste

Chilli powder: quarter cup

Gingelly oil: one tbsp

Asafoetida: one small piece

Turmeric: half tsp

Mustard seeds: half tsp

Fenugreek seeds: half tsp

Fenugreek powder: quarter tsp

Dried red chilli: one (cut into two)

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